After carving your Halloween pumpkins, or making something tasty with everyone’s favorite fall gourd, don’t you dare toss out the seeds! This roasted pumpkin seeds recipe turns them into a truly delightful sweet and salty snack. Roasted in maple syrup and cinnamon, they’re the perfect autumn treat.
Maple-Cinnamon Roasted Pumpkin Seeds
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 131 kcal
Ingredients
- 1 cup pumpkin seeds
- 2 Tbsp. maple syrup
- 2 tsp. coconut oil melted
- 1/2 tsp. cinnamon
- 2-1/4 tsp. salt
Instructions
-
Fill large bowl with cold water. Remove seeds from pumpkin and add to bowl, swishing until they float and are mostly clean.
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Preheat oven to 400 degrees F.
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Fill medium saucepan with 2 cups water and season with 2 tsp. salt. Bring to boil, add seeds and simmer 5 minutes. Remove to paper towel to dry.
-
In bowl, combine maple syrup, coconut oil, cinnamon and 1/4 tsp. salt and stir. Toss in dried seeds and coat evenly.
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On sheet pan, spread out pumpkin seeds in even layer and roast about 10-15 minutes, until golden brown.
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Cool seeds 5 minutes after roasting so the syrup coating sets.
Recipe Notes
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Nutrition Facts
Maple-Cinnamon Roasted Pumpkin Seeds
Amount Per Serving
Calories 131
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g15%
Trans Fat 0.01g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Sodium 241mg10%
Potassium 149mg4%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 5g6%
Protein 5g10%
Vitamin A 4IU0%
Vitamin C 0.3mg0%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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